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I apologize for the poor video quality): Not sure why this happened, but I'm thinking it was because my phone is older, the video had to be sent to me from another phone, & it was a pretty large file. I hope you can still enjoy!

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TasiaRutter NUTR550 RecipeDemo 12 13 24 v2

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Pumpkin Pie - Maple Syrup vs Sugar (2nd try since first link might not be working)

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Lab 8 custard

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Lab 7 - Baking Issues

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Food Science Research Project Video Report

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Comparison of Gluten-Free Flour vs. All-purpose Flour in Pumpkin Choc Chip Cookies

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Research Project: The Effect of Flax 'Egg'

Replacement on Brownie Moistness and

Consumer Preference

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The Effect of Flax 'Egg'

Replacement on Brownie Moistness and

Consumer Preference

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Gluten-Free Flour Alternatives on Taste, Texture, Preference, and Tenderness of Plain Muffins

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Gluten-Free Flour Alternatives on Taste, Texture, Preference, and Tenderness of Plain Muffins

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Lab 7: Baking Applications - Pie Crust Pastry

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Food Science Research Video - Lab Report

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Exploring Quick Fudge: A Comparative Study of Chocolate Substitutions

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Lab 7

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JillianSmith&LuisaZambranoNUTR550ND608VideoPresentation1272024V1

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Lab 7: Baking- Yeast Breads

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Lab 7: Baking Applications - Shortened Cakes

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• Cake Flour- cookies, muffins, pastries, croissants, Danish…

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Food Science Research Project Video: The Effects of Ground Beef Leanness on Hamburger Juiciness and Consumer Ability to Differentiate

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The Effects of Ground Beef Leanness on Hamburger Juiciness and Consumer Ability to Differentiate

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The Effects of Ground Beef Leanness on Hamburger Juiciness and Consumer Ability to Differentiate

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AyeshaKhan_MatthewBond_ND608_Lab7BakingApplicationMuffins_12-08-24_v1

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JoeVolpe_ND608_FoodScienceExperiment

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Pan Fried Chicken w Asian Sauce

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Happy Thanksgiving!

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The Best Turkey You'll Ever Eat (With Make-Ahead Potential): Turkey Confit | What’s Eating Dan

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Lab 5 - Fats & Oils

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Lab 5 - Fats and Oils

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Lab 5 - Fats and Oils

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Lab 5: Fats - Frying

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Lab 5: Fats and Oils - Emulsification of Oils

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Lab 5: Fats and Oils - Fats in Pastry

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Lab 5 - Fats and Oils

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Lab 4: Broccoli Cooking Methods

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Cooking Treatments on Vegetable Pigments

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Lab 4: Fruits and Veggies

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Taylor Lobdell, Jadyn Howard, Josh Winscott

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Lab 4 - Osmotic Pressure (Apples)

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Lab 4: Fruits an Vegetables - Carrot Pigments (Carotenoids)

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Lab 4 - Osmotic Pressure: Apples

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Lab #4: Fruits and Vegetables - Cooking Treatment Pigments: Red Cabbage

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Team 5- Lab 4: Green beans

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Differences between fresh, frozen, and canned green beans. 

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Lab 3: Temperature and agent effects on fondant

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Jadyn Howard, Taylor Lobdell, and Josh Winscott

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Lab #3

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AyeshaKhan_MatthewBond_ND608_Lab3StarchPastesGels_11-11-24_v1

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Capture, manage, and search all your video content.

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Lab 3: CHO - Sweeteners and Starches

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Team5_BriOlsenJillianSmith_ND608_Lab3Starch Pastes_Exp5_11102024

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Lab 3

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Lab #3: CHO Baking Performance of Sweeteners

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Lab 2: Pan Surface Convection

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Lab 2: Materials

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Effect of Container Material on Energy Transfer

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Lab 2: Energy Transfer

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Boiling and Cooling Temperature Dispersions

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Josh Winscott, Taylor Lobdell, and Jadyn Howard

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Lab 2: Pan Surface Convection

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Virtual Lab #2: Energy Transfer -Dispersion Boiling

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Lab 2: Energy Transfer

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Effect of Pan Surface Characteristics on Energy Transfer 

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Lab 2: The Effects of Physical Pan Characteristics and Oven Type on Cookie Taste and Tenderness

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Effect of Pan Surface Characterics on E-Transfer